Slow Cooker Balsamic Pork Sliders

Pulled pork is a popular dish around our house. Normally I make it on the smoker, low and slow. It may take most of the day (or night) but it is well worth the time. Specially when the end result is some slow cooker balsamic pork sliders.

Now, I don’t believe in a grilling or smoking ‘season’, but the other day it was flat out cold and windy here and there was no way I was going to babysit the smoker. Call me wimpy. So, it was time for Plan B. And Plan B was good. Very good.

This slow cooked tender balsamic pork has tremendous flavor. It’s sweet. It’s savory. The sauce is so delicious. And the Asian slaw? Fantastic. I was scared (really) of using fish sauce. I mean that stuff has an ‘aroma’. But it was great. I’m not afraid of it at all any more.

Slow Cooker Balsamic Pork SlidersThese slow cooker balsamic pork sliders will definitely become a go-to winter-time recipe for us. Also try my crazy-good bold Ranch slow cooker pork chops.

Slow Cooker Balsamic Pork Sliders

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 9 hours
Total Time 9 hours 5 minutes
Servings 10 -12 servings

Ingredients

For the Balsamic pork

  • 3 pound boneless pork shoulder excess fat trimmed
  • 1/2 cup honey
  • 1/2 cup balsamic vinegar
  • 1/4 cup seedless blackberry jam
  • 1/4 cup Hoisin sauce
  • 1/2 cup chicken broth
  • 3 cloves garlic minced
  • 1/2 cup diced sweet onion
  • 1 tablespoon cornstarch
  • 1 Asian Slaw see below
  • 12 slider-sized buns or rolls

For the Asian slaw

  • 2 tablespoons fresh lime juice
  • 1 teaspoon Asian fish sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 2 teaspoons sugar
  • 1 tablespoon vegetable oil
  • One 1/2-pound wedge purple cabbage, cored, shredded
  • 1/4 cup chopped green onions

Instructions

For the Balsamic pork

  • Put the pork into a slow cooker set on low.
  • Whisk together the honey, vinegar, jam, Hoisin, broth, garlic. Stir in the onion, Pour sauce over pork and cook 8-9 hours until fall-apart tender.
  • Remove pork to a bowl to cool slightly then shred.
  • Pour sauce from slow cooker into a saucepan over medium-high heat.
  • Whisk cornstarch with 3 tablespoons of cold water. Slowly pour into sauce while whisking.
  • Bring sauce to a boil and continue stirring until thickened, 3-5 minutes.
  • Pour sauce back into the slow cooker and add the shredded meat. Stir.
  • Serve meat over rolls topped with Asian slaw.

For the Asian slaw

  • Whisk together all but the cabbage and green onions in a medium bowl.
  • Add in the cabbage and green onions and toss to coat.
  • Refrigerate until ready to use.

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